Recipe: Duck-Stuffed Tomatoes

Name: Tomates farcies de canard
Prep time: 25 min
Cook time: 45 min
Total time: 130 min
Yield: 4 portions
Ingredients: 4 Belles tomates de jardin le haut taillées a 2 cm puis évidées.1 beau Magret de canard Mulard la peau retirée et taillée en minuscule mirepoix100 g de mie de pain mouillée au lait et essoréeles herbes fraîches du jardin1 oeuf entier2 gousses d'ail dégerméesquelques petits oignons nouveauxhuile de noixsel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.4/5 (11 reviews) Other dishes

Prep 25 min

Cook 45 min

Rest 1h

Total 2h10

Servings 4 serv.

Ingredients for 4 servings

4 Beautiful garden tomatoes with the top cut 2 cm down and hollowed out.
1 beautiful Mulard duck breast with skin removed and cut into tiny mirepoix
100 g of breadcrumbs soaked in milk and squeezed dry
Fresh herbs from the garden
1 whole egg
2 cloves garlic, degermed
A few small new onions
Walnut oil
Salt and freshly ground pepper.

Step-by-step directions

1- Take half of the duck breast, cut it into strips then into small cubes and place them in a bowl.

2- Using a food processor or by hand, chop the remaining duck breast, the soaked bread, garlic, and herbs, add the egg, salt and pepper.

3- Then add this mixture to the diced duck and fat pieces, thoroughly combine everything and refrigerate.

4- Preheat your oven to 180°(th6).

5- In an earthenware dish place your tomatoes, their chopped flesh around them with the small onions, salt and pepper.

6- Then fill your tomatoes with the stuffing, replace their small lids placed upside down, place in the middle of the oven for 25 minutes then turn off the oven and let rest for 15 minutes.
Serve with, for example, an exceptional Triguedina rosé* of Malbec, ours came from our friend Baldès.
*To be enjoyed in moderation

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